I needed to use up some of my starter, so I made this recipe twice today. Once with All Purpose flour and once with Bread Flour. The texture of the loaf with the bread flour was much better. It definately needs some other flavor. I will try it again using the sundried tomatoes and herbs next time. Also, instead of kneading it by hand I did it in my mixer with a dough hook. Overall I think it's a great recipe with a really good crumb.

Reviewed On: Jan. 3, 2008

This recipe was good, but not what I expected. I proofed it twice and it got really fluffy, so it reminded me more of a great sandwhich bread. I have a 6 year old starter, that I grew from a professional baker, so the flavor I got was sourdough. My only issue was the texture. I think it would be better if it was kneaded longer.

Reviewed On: Oct. 12, 2007